摘要
实验对比研究了传统包泥法和清料法(0%ZnSO_(4)处理组、0.2%ZnSO_(4)处理组和0.4%ZnSO_(4)处理组)在腌制前7 d内的变化,从感官上观察变蛋蛋白和蛋黄的凝固状态、用质构仪检测变蛋的凝胶特性,用料液碱度和变蛋内部游离碱度指标检测料液碱渗入变蛋内部的速率。结果表明清料法能够加速料液碱渗入变蛋内部从而加速变蛋的凝固。清料法的腌制条件下变蛋的感官、蛋白凝胶的质构特性、料液碱渗入变蛋内部的速度比包泥法都好。采用清料法加工变蛋,不仅降低了劳动成本,还能加速变蛋的凝固,对变蛋加工行业具有一定的借鉴作用。
In this paper,the changes of traditional mud wrapping method and immersion method(0% ZnSO_(4) treatment group,0.2% ZnSO_(4) treatment group and 0.4% ZnSO_(4) treatment group)within 7 days before pickling were compared.The solidification state of egg protein and egg yolk was observed from the senses,the gel characteristics of preserved eggs were detected from TPA,and the penetration rate of liquid alkali into preserved eggs was detected from the alkalinity of the liquid and the free alkalinity inside the egg change.The results showed that the immersion method could accelerate the infiltration of liquid alkali into the egg and accelerate the solidification of the egg.The organoleptic properties of the egg,the texture characteristics of the gel and the speed of alkali infiltration into the egg were better than those of the mud coating method.The processing of preserved eggs with immersion method not only reduces the labor cost,but also accelerates the solidification of broken eggs,which has certain reference for the processing industry of preserved eggs.
作者
邹金玲
尹珍
曾习
ZOU Jinling;YIN Zhen;ZENG Xi(College of Food Science and Technology,Wuhan Business University,Wuhan 430056,China)
出处
《现代食品》
2022年第15期97-100,共4页
Modern Food
基金
武汉商学院省级大学生创新创业训练计划项目(S202111654035)。
关键词
变蛋
腌制条件
简化工艺
加速凝固
preserved eggs
curing condition
simplifying process
accelerate the solidification
